Looking for healthy tacos that don't sacrifice flavor? These Healthy Chicken Tacos feature seasoned shredded chicken and avocado relish nestled in a warm tortilla. Get the best of both worlds with these delicious and nutritious tacos!
These quick and easy healthy chicken tacos are a staple in our weeknight dinner rotation. Since Alec has a sensitive stomach, we had to develop a taco recipe that would agree with him. We landed on these chicken tacos once we found the perfect balance of flavor and gut-friendly ingredients. Enjoy them with our Cilantro Lime Rice for the perfect complementary side.
Looking for other healthy dinners? Try our Juicy Chicken Burger or Chicken Sausage Pasta.
Jump to:
Why You'll Love These Chicken Tacos
- Taste - These healthy chicken tacos are a symphony of shredded chicken, avocado, and tortilla in every bite.
- Texture - The chicken is shredded and tender, the avocado relish is soft and creamy, and the tortilla is slightly firm.
- Effort - All you need to do is cook the chicken then make the avocado relish while the chicken cooks.
- Time - It takes about 30 minutes to prep and cook everything.
Key Ingredients
- Chicken - You can use thighs, breast, or a mix depending on your preference.
- Smoked paprika - Smoked paprika adds a light and smoky spice.
- Extra virgin olive oil - Olive oil is a tasty and healthy fat to cook the chicken in.
- Water or chicken broth - Use water or chicken broth to deglaze the pan.
- Garlic cloves - Garlic adds a pungent aroma.
- Lime juice and zest - Lime juice and zest brighten up the tacos and balance the other rich flavors.
- Tortillas - We alternate between flour and corn tortillas depending on our mood.
- Avocado relish - Avocado relish adds brightness and complexity to the flavor of the tacos. Since avocados are the main ingredient, be sure to pick some high quality ripe ones.
See recipe card for quantities.
Substitutions and Variations
- Taco seasoning - Use a taco seasoning for extra flavor. Just be sure that it isn't too spicy and your stomach can handle it.
- Beans - Enjoy these tacos with a side of black or pinto beans for a complete meal.
- Salsa - Use a mild, medium, or hot salsa depending on what your stomach can handle.
- Gluten-free - Make these tacos gluten-free with gluten-free tortillas.
- Cheese - Add a sprinkle of queso fresco or cotija cheese on top of the avocado relish if you are not sensitive to lactose.
- Burrito bowl - Instead of tacos, enjoy these flavors by making a burrito bowl. Simply add a scoop or two of Cilantro Lime Rice, then add a layer of shredded chicken and avocado relish on top.
How to Make Tacos
Shredded Chicken
- Season the chicken - Season both sides of the chicken with paprika and salt. (Photo 1)
- Cook Chicken - Heat a tablespoon of olive oil or avocado oil in a large heavy bottomed pan over medium heat. Once the skillet is hot, use a pair of tongs to place the chicken in the skillet and sear for 3-5 minutes on each side until golden brown. Note that cook time will vary depending on the thickness of the chicken. (Photo 2, 3, and 4)
- Shred chicken - Turn the heat off, transfer the chicken to a large bowl, and shred using two forks. (Photo 5)
- Add garlic and reheat - Once the chicken is shredded, return the skillet to medium heat. Heat another tablespoon of oil if the pan is dry then add the minced garlic. Once fragrant, add the chicken back into the skillet and stir in the garlic. Then deglaze the pan with 1-2 tablespoons of water or chicken broth and use a wooden spoon to scrape the fond (browned bits). Use a pair of clean tongs to toss the chicken in the pan. Place a tight fitting lid on the skillet and let it cook for an additional 2-3 minutes to reheat. (Photo 6 and 7)
- Add lime juice - Finally, remove the skillet from the heat and stir in the lime zest and juice. (Photo 8)
Avocado Relish
- Make avocado relish - While the chicken cooks, add cubed avocado, minced garlic, lime juice and zest, and cilantro to a mixing bowl. Then season with salt to taste and toss until combined. (Photo 9 and 10)
Assemble
- Heat tortillas - Warm tortillas in a pan on low, in the microwave on a microwave-safe plate, or in the oven covered with foil until warm.
- Assemble - Finally, place tortillas on plates and top with shredded chicken, avocado relish, and a sprinkle of cilantro. Then serve with lime wedges and enjoy immediately. (Photo 11 and 12)
Cooking Tips
- Use a stand or handheld mixer to shred the chicken and save time. Just add the chicken to the mixer bowl then use the paddle attachment to shred.
- Drizzle any leftover juices from the skillet onto the chicken when you serve it for extra flavor!
Recipe FAQs
What is the best cut of chicken for tacos?
You can use chicken breasts, thighs, or a mix. Breasts are leaner, while thighs are juicier and more flavorful.
How do I keep my tortillas warm?
We usually keep the tortillas in a warm pan or covered in foil the oven on the warm setting.
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Healthy Chicken Tacos
Looking for healthy tacos that don't sacrifice flavor? These Healthy Chicken Tacos feature seasoned shredded chicken and avocado relish nestled in a warm tortilla. Get the best of both worlds with these delicious and nutritious tacos!
Servings: 6
Calories: 469kcal
Equipment
Ingredients
Shredded Chicken Tacos
- 1.5 lbs chicken thighs, breast, or a mix
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon kosher salt, or sea salt or to taste
- 2 tablespoon extra virgin olive oil or avocado oil divided
- 2-3 tablespoon water or chicken broth
- 2 garlic cloves minced
- Juice and zest of 1 lime see notes*
- 8-12 tortillas
Avocado Relish
- 1-2 ripe avocados peeled and cubed into ½-inch pieces
- Zest and juice of 1 lime
- 1 clove garlic minced
- ½ teaspoon kosher or sea salt or to taste
- 1 small bunch of cilantro finely chopped
For Serving
- Limes cut into wedges
- Cilantro finely chopped
Instructions
Shredded Chicken
- Season the chicken - Season both sides of the chicken with paprika and salt.1 teaspoon sweet or smoked paprika, 1 teaspoon kosher salt, or sea salt, 1.5 lbs chicken thighs, breast, or a mix
- Cook Chicken - Heat one tablespoon of olive oil or avocado oil in a large heavy bottomed pan over medium heat. Once the skillet is hot, use a pair of tongs to place the chicken in the skillet and sear for 3-5 minutes on each side until golden brown. Note that cook time will vary depending on the thickness of the chicken.2 tablespoon extra virgin olive oil or avocado oil
- Shred and reheat - Turn the heat off, transfer the chicken to a large bowl, and shred using two forks. Once the chicken is shredded, return the skillet to medium heat. Heat another tablespoon of oil if the pan is dry then add the minced garlic. Once fragrant, add the chicken back into the skillet and stir in the garlic. Deglaze the pan with 1-2 tablespoons of water or chicken broth and use a wooden spoon to scrape the fond (browned bits). Use a pair of clean tongs to toss the chicken in the pan. Place a tight fitting lid on the skillet and let it cook for an additional 2-3 minutes to reheat.2-3 tablespoon water or chicken broth, 2 garlic cloves
- Add lime juice - Remove the skillet from the heat and stir in the lime zest and juice, if using.Juice and zest of 1 lime
Avocado Relish
- Make avocado relish - While the chicken cooks, add cubed avocado, minced garlic, lime juice and zest, and cilantro to a mixing bowl. Season with salt to taste and toss until combined.1-2 ripe avocados, Zest and juice of 1 lime, ½ teaspoon kosher or sea salt, 1 small bunch of cilantro, 1 clove garlic
Assemble
- Heat tortillas - Warm tortillas in a pan on low, in the microwave on a microwave-safe plate, or in the oven covered with foil until warm.8-12 tortillas
- Assemble - Place tortillas on plates and top with shredded chicken, avocado relish, and a sprinkle of cilantro. Serve with lime wedges and enjoy immediately.Limes, Cilantro
Notes
*Omit lime juice if in a flare
Taco Tips
- Use a stand or handheld mixer to shred the chicken and save time. Just add the chicken to the mixer bowl then use the paddle attachment and shred.
- Drizzle any leftover juices from the skillet onto the chicken for extra flavor!
- Refrigerate leftovers for up to 3 days. Store the ingredients in separate air-tight containers so they don't meld together. In order to reheat the chicken, heat it over the stove on low heat with a little olive oil.
Nutrition
Calories: 469kcal | Carbohydrates: 24g | Protein: 23g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 985mg | Potassium: 461mg | Fiber: 4g | Sugar: 2g | Vitamin A: 324IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 3mg
Tried this recipe?Mention @happygutlucky_ or tag #happygutlucky!
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